Roasted Corned Beef, Cabbage & Vegetables Recipe

Growing up I always had corned beef and cabbage the traditional way, which is having it boiled.  Being a bit experimental this year I decided to try it roasted on St. Patrick’s Day since I know that roasting always brings out the best in meat.  Because corned beef is salty you will need  to boil the corned beef a couple times to reduce the sodium before you roast it.

Ingredients:

3 lbs corned beef (with spice package)
3 tablespoons of Dijon mustard
1/2 tablespoon of creamy horseradish sauce
1 garlic clove, minced
1 large head of green cabbage, cut into 2 inch wedges
4 carrots, peeled and quartered
2 onions, peeled and quartered
2 celery stalks, quartered
3 large potatoes, peeled and quartered
Salt

Instructions:

Preheat oven to 350 degrees F.

You will want to drain and rinse the corned beef from the package and set aside the spice packet. Then place your corned beef into a pot and cover it with about 2 inches of water.  Next, place your pot over a high heat and bring your pot to a boil.  As soon as it comes to a rapid boil you will want to remove your pot from the heat and then drain the water from your pot.  Then refill the pot with some fresh water about 2 inches above your corned beef and bring your pot to a boil once again.   As soon as your pot comes to a boil remove it from the heat and place your corned beef, fat side up, in a small roasting pan.

While your corned beef is coming to a boil you will want to take your spice pack and crush the mixture.  You can do so either with a mortar an pestle or with the flat side of a heavy skillet.   Then place your crushed mixture into a small bowl and add in your mustard, horseradish sauce and garlic and mix your ingredients together.

Then spread your mustard mixture over the top and sides of your corned beef that is already in your roasting pan.  Then add 1/2 of a cup of water into your roasting pan, cover it with foil and place your roasting pan into your preheated oven and roast for 45 minutes.

After your 45 minutes has elapsed you will want to remove your roasting pan from your oven and carefully remove your corned beef from the pan,  Then place your cabbage, carrots, onion, celery and potatoes in a layer on the bottom of your roasting pan.  You will have extra vegetables,  Then place your corned beef, fat side up, over the top of your vegetables and place your remaining vegetables around your corned beef.  Cover your roasting pan with foil once again and then return you roasting pan to your oven and roast for 1 hour and 15 minutes,  Then remove your foil from your pan and continue to roast for about another 15 minutes.  You will know your corned beef is done when your vegetables are tender and the temperature of your meat has reached 170 degrees in the thickest part of your roast.

Then place your roasting pan under the broiler for about 4 minutes and broil until your vegetables and corned beef are golden.  Then let your corned beef rest for 8 minutes before carving.  After that time place your corned beef on cutting board and cut it at a diagonal, across the grain of the meat into thin slices and then serve it on a platter with some of the pan juices along with your cabbage, onion, celery, carrots and potatoes.